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Fall Squash and Leek Bread Pudding

4.5

(8)

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Fall squash and leek stuffing in a white oval serving dish.
Fall Squash and Leek Bread Pudding Photo by Laura Murray, Food Styling by Judy Mancini

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.

Ingredients

8 servings

4 tablespoons unsalted butter, plus more for pan
12 cups (1" pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 1/2 lb.), peeled, seeds removed, cut into 1/2" pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" pieces
1 teaspoon thyme leaves
2 teaspoons kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 teaspoon sugar
1 1/2 cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraîche and fennel fronds (for serving)

  1. Step 1

    Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl.

    Step 2

    Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.

    Step 3

    Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.

    Step 4

    Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.

    Step 5

    Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 minutes before serving.

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Reviews (8)

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  • Can this be made one day in advance and baked the ne t day?

    • Shelley

    • 10/8/2022

  • First off, feeds 8 is accurate if you’re not eating anything else and you haven’t eaten in a week. At all. Nothing This is fabulous. Rich, decadent, and wonderful on our thanksgiving table.

    • drloverde

    • Sherman Oaks, CA

    • 11/28/2020

  • This was delicious but what isn't going to be with all those ingredients in it?? To be honest, couldn't really taste the squash so may use a different vegetable next time.

    • pumpum

    • 11/29/2019

  • I served this with turkey loaf and cranberry sauce, a good combination. I quartered this recipe to serve the two of us, and it was still enough for four, easily. It was tasty, but it came out considerably drier than other bread puddings I have made, so I think it needs a lot more of the egg mixture relative to the amount of bread. The leftovers were good reheated and topped with a poached egg for breakfast.

    • Anonymous

    • nowhere in particular

    • 10/12/2019

  • Very good. I cut the brioche/egg mix in half and kept veggies/cheese the same and it was perfect. A lovely Thanksgiving side dish that I will make again.

    • ronalynne

    • Vancouver BC

    • 10/8/2018

  • This recipe has potential. I used part of an enormous heirloom squash called a Magdalena Big Cheese (originally from Magdalena, Sonora, Mexico). It is a delicious winter type squash. I could not find brioche so substituted challah. Otherwise I followed the recipe exactly. The final result did not appeal to me, but I realized it's because the challah is too sweet for this savory dish. I assume brioche would be similar. Next time, I'll try a different type of bread, maybe even experiment with sourdough.

    • mwhiteaz

    • Tucson

    • 12/30/2017

  • Just made last night - fabulous dish. Short on time, I cut corners: didn't wait 15 minutes before baking, plus boosted oven temp 25 degrees and took it out after 45 minutes. Hard to discern what suffered having done so! Leftovers will be delicious breakfast, with an egg on top. Additionally, we could envision subbing several other veggies in for the squash and leeks. Anything sturdy, not watery; like shaved brussels sprouts? cauliflower? broccoli? Mushrooms definitely. PS My recipe as published in Bon Appetit did not include creme fraiche or fennel fronds, so I didn't use them either.

    • 和ie1024

    • San Rafael

    • 12/4/2017

  • I made this recipe instead of stuffing for Thanksgiving. It stole the show. The brioche I used was very sweet so I didn't add sugar. I also didn't use the creme fresh or fennel, although the fennel would have been a nice touch.

    • Anonymous

    • San Diego, CA

    • 11/27/2017

Tags Stuffing Butternut Squash Squash Vegetable 韭菜 Root Vegetable Side Dinner Lunch Vegetarian Nut Free Oven Bake Thanksgiving Fall Bon Appétit

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